Mexicali Chili (V/GF)

Straight from the garden and into the chili-pot! Plant-based cuisine does not have to be cold, wet and soggy. Warm your cockles with this hearty, chunky chili. And, who doesn’t crave a little chocolate when the temperature starts to drop?

1 C Black beans
1 C Kidney beans
1 C Pinto beans
1-2 Onions, white and medium sized
3 Garlic cloves
1 Jalapeño pepper (with seeds to taste)
2 Poblano peppers (seeded)
1 Red Pepper (seeded)
2 Carrots, large
3 Celery stalks
2 T Cumin
2 T Chili Powder
1 T Mexican Oregano, dried
1 t Cinnamon
1 T Cacao powder (chocolate)
2 C Roasted Tomatoes